One Pot Pasta With Clam Sauce Recipes

ONE-POT PASTA WITH CLAM SAUCE

Steps:

• Place a mesh strainer over a 4-cup measuring cup and drain the canned clams, reserving the clams and their juice separately.
• You'll have about 3/4 cup clam juice; add enough wine or broth to make 2 1/4 cups total liquid. Reserve an extra 1/4 cup liquid just in case.
• Heat the olive oil in a deep 10-inch skillet over medium-low heat.
• Stir in the garlic and red pepper flakes and cook just until the garlic is fragrant, about 30 seconds.
• Add the wine and clam juice and increase the heat to medium.
• Bring to a simmer and add the pasta. Bend and press the strands into the liquid to help them soften, stirring until all the pasta is mostly submerged.
• Cook for about 10 minutes, stirring occasionally, until the pasta is almost al dente and has absorbed most of the liquid.
• If the liquid is evaporating too quickly and the pasta is still a little toothy, turn the heat down and add the remaining 1/4 cup liquid.
• Stir the reserved clams and parsley into the pasta and continue to simmer for 1 to 2 minutes more.
• Season with freshly ground black pepper, along with a few flakes of sea salt if needed-I usually find that the clams give the dish enough briny body.
• Sprinkle with Parmesan if that's your thing.
• Eat it all. Don't even bother putting half of it in a storage container for later.

PASTA WITH CLAM SAUCE

Steps:

• In a large skillet over medium heat, cook mushrooms and bell pepper in 2 tablespoons butter until tender. Remove from heat and set aside.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Steam broccoli in colander over pasta water, or in steamer, until bright green, 5 to 10 minutes.
• Toss cooked pasta with 1/4 cup butter, Parmesan, oregano, parsley, garlic powder and black pepper. Cover and set aside to keep warm.
• In a medium saucepan over medium heat, melt 1/2 cup butter. Dump in flour all at once and whisk until smooth. Whisk in cream and chicken broth a little at a time and cook until mixture thickens. Stir in clams and reserved broccoli, mushrooms and bell pepper. Heat through and toss with pasta. Serve at once.

ONE-POT CLAM SPAGHETTI

Steps:

• Place the spaghetti, clams with their juices, olive oil, oregano leaves, crushed red pepper, garlic, onion and a good pinch of salt in a large high-sided skillet. Add 4 1/2 cups of water and bring to a boil. Cook, stirring and turning the pasta frequently with tongs, until the spaghetti is al dente and most of the liquid has evaporated and thickened, 9 to 10 minutes.
• Remove the pan from the heat and fold in the spinach, Parmesan and butter. Toss to make sure everything is well coated and combined. Season to taste with black pepper and more salt if needed. Serve, garnished with more oregano leaves and crushed red pepper flakes.

ONE POT PASTA WITH CLAM SAUCE

Steps:

• Boil Pasta, drain and set aside.
• In original pot, saute garlic in the olive oil until garlic is tender and aromatic.
• Stir in diced tomatoes and drained artichoke hearts and use a wooden spoon to break up the hearts.
• Once mixture is steaming nicely, then add the clams, including juice.
• Bring entire mixture back to a simmer, then add pasta. Be sure to only add as much as required to make a satisfying texture. Depending on the type of pasta you use, you might lose the clams in the pasta.
• Heat until everything is nicely heated through.
• Put entire mixture into a large serving bowl and bring to the table to serve family style.
• Sprinkle the shredded cheese over the individual bowls and enjoy!
• Suggestions: Use italian spiced tomatoes; use tri-color Rotini for your pasta; use a good parmasean/romano mixture for the cheese. One major thought, NEVER use onions. Something about the texture just doesn't work. If you like onion flavor use a bit of onion powder. If you like a stronger garlic flavor, add a half a teaspoon of garlic powder. To make it exotic, a few shakes of bay seasoning. (Go light on this, it can get REAL salty quick.) Pick a good quality clam option, and don't be afraid to substitute muscles if you like.

SPAGHETTI WITH CLAMS

Steps:

• In a large pot, bring to a boil 6 quarts of salted water. Add pasta, stirring constantly in the beginning to prevent it from sticking together. Cook until al dente, about 8 minutes.
• Meanwhile, heat the olive oil in a large saute pan. When almost smoking, add shallots and garlic and saute until soft and translucent, about 3 to 4 minutes, being careful not to burn the garlic. Add the clams and wine. Cover and simmer for 6 to 8 minutes or until most clams have opened.
• Add 2 tablespoons chopped parsley. Whisk in butter to thicken sauce slightly.
• Drain pasta in a colander. Do not rinse pasta with water - this will remove the pasta's natural starches. Place pasta into the clam saute pan and mix thoroughly. Check seasoning.
• Pour pasta into large serving bowl. Zest lemon over the dish, being carefull not to zest the white part of the lemon, which is bitter. Garnish with remaining parsley. Serve immediately.

PASTA WITH WHITE CLAM SAUCE

Steps:

• Cook pasta according to package directions. In a saucepan, saute garlic and anchovies in oil for 3 minutes, breaking up anchovies. Stir in the clam juice, clams, water, oregano, parsley, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until sauce is reduced by half. Drain pasta; toss with clam sauce. Sprinkle with Parmesan.

ONE SKILLET SPAGHETTI AND CLAMS

Steps:

• Use a deep 12" saute pan or Dutch oven to prepare this one skillet dish since the anchovies tend to splatter.
• Heat the saute pan to medium high; add the 2 tablspoons of olive oil and all of the contents in the jar of anchovies. Stir the anchovies till they start to break up; add the minced garlic and cook a bit to bring out the flavors.
• Add the red pepper flakes and reserved clam juice and two cans of chicken broth and bring up to a slow boil.
• Pour in the white wine and add the whole pound of spaghetti and cook till almost done. The spaghetti will absorb most of the liquid.
• When almost done to your desired tenderness add the clams and parsley. If the spaghetti has absorbed too much liquid just add more water. There is no need to add any more salt.